Strawberry Muffin 

- mins


  • 100gm Fernleaf Full Cream Milk Powder
  • 150g of strawberry jam
  • 4 eggs
  • 75g of granulated sugar
  • Vanilla essence
  • 80g of sifted wheat flour
  • ½ teaspoon of instant yeast
  • 2 tablespoons of melted margarine
  • ½ teaspoon of self-raising powder
  • Grated coconut 

Cooking Method

  1. Mix Fernleaf Full Cream Milk Powder with water, add in strawberry jam and bring it to a boil. Once done, leave it aside. 
  2. In a separate bowl, add 4 eggs, granulated sugar, and vanilla essence. Mix well
  3. Add in wheat flour, instant yeast, margarine, and baking powder into the bowl. Mix until combined.
  4. Add in the strawberry jam mixture and mix well. 
  5. Pour the mixture in the muffin tray and bake in the oven at 175° for 25 minutes. 
  6. Once baked, pierce a hole in the middle and fill with strawberry jam. Sprinkle some grated coconut on top and serve.